Serving suggestions
Tea smoked salmon with poached egg and brown butter sauce
It may sound like a breakfast made in heaven however, with the addition of capers, this dish can easily become a hearty lunch or dinner – particularly if served with some fresh leafy greens. Take a look at one of our most versatile smoked salmon recipes below.
Of course, for a sumptuous breakfast simply leave out the capers and greens and serve with a toasted muffin for that perfect morning treat.
Either way, our Tea Smoked Salmon with Lapsang Souchong Tea combined with a perfectly cooked poached egg is simply divine.
Serves: 4
Ingredients
- 400g of John Ross Jr’s Tea Smoked Salmon with Lapsang Souchong Tea
- 200g butter
- 75 grams of capers (drained) - optional
- The juice of a quarter of a lemon
- 4 x eggs
- 4 x muffins (to toast)
- 150g Curly Kale – optional
Preparation method
Breakfast option
Divide the smoked salmon into four portions and plate.
Toast the muffin.
Poach the eggs.
Melt only 100g of the butter, add the lemon juice and season to taste before lightly drizzling the sauce over the egg.
Lunch/dinner option
Divide the smoked salmon into four portions and plate.
Bring the Curly Kale to the boil until cooked.
Gently melt 200g of butter into a saucepan and add the capers. Allow the capers to get crisp and for the butter to change to a dark golden colour before adding the lemon juice.
Poach the four eggs.
Drain the Curly Kale and add to the plates. Gently lift the poached eggs onto each plate and drizzle with the warm butter sauce.
Serve immediately.
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